Tokwa’t Baboy is a Filipino dish made from pork and tofu with a vinegar-based tangy dressing. It’s perfect for an appetizer, or as topping for congee or as a main dish.
Living with someone with a different taste in food than I could be a snare and a blessing.
G does not like a lot of Filipino food and so, when I cook something for him that means the hassle of making an additional meal for him. But the good thing is that it means that I get to eat more!
Tokwa’t baboy is an authentic Filipino dish made from cut pieces of pork that have been boiled, crispy tofu cubes, and a dipping sauce consisting of soy sauce, vinegar, and shallots, along with chilli peppers. It’s a favorite appetizer served with cold beer, and an excellent side dish served with congee or rice.
The preparation of the pork
- Pork parts like snouts and ears are usually used to make babies or tokwa’t. However, you could omit them and substitute the entire pork belly.
- Cook the pork until tender. Cut into bite-sized pieces. Add spices like garlic, onions bay leaves, bay leaves, and peppercorns for flavor.
The crisp tofu is another highlight of the show and, to display its best flavor we must prepare it correctly.
- Make sure to use firm tofu Do not use silken or soft tofu!
- Remove the tofu from any packing fluid. Cover the block of tofu with the thickness of paper towels. Set it on an untidy wire rack, and then weigh it down with the help of a bowl or saucer for around 15 to 20 mins to remove the moisture.
- The block can be cut into 1 inch thick slices and cut into cubes upon deep-frying. You can also fry the cubes already cooked to get crisp edges.
- Deep fry tofu with hot oil rotating as necessary until crisp and golden. Use enough oil, approximately two inches in depth, to ensure that the tofu is completely submerged.
- Keep the oil temperature in the range of 350 F to keep the temperature at 350F to 375 F. Don’t overfill the pan and fry in batches as required to avoid the temperature dropping.
The dip sauce
- The final ingredient is the vinegar, soy sauce and pork broth seasoned with little spicy chilli peppers. You are free to alter the quantities to create your ideal medley of tangy and sweet.
- Bring the water to a boil without stirring to remove the strong acid flavour.
- It is possible to prepare the sauce in advance and then refrigerate it so that the flavors can blend.
How can you serve it?
- Tokwa’t baboy is delicious as an appetizer or as a main dish. It is also served with the lugaw (congee) to serve as a topping.
- If you plan to prepare the dish ahead of time, you should store the pork and sauce in a separate container and cook fresh tofu once ready to serve for the most delicious texture. Store in the refrigerator for up to 3 days , or put it in the freezer to last 2 months.
- To heat, place it in a pan and cook up to an interior temperature of 160 F. Cook the tofu, then mix.
Tokwa’t Baboy Recipe
Tofu and pork dishes served with a spicy, tart vinegar sauce packed with texture and flavor! It is a delicious Filipino Tokwa’t Baboy served on its own as an appetizer or with congee!
- 1 piece (about 1/2 pound) pork ear
- 1 pound of pork belly
- 1 small onion peeled and cut into quarts
- 1 head of garlic, crushed and peeled
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 tablespoon salt
- 1 box (16 ounces) firm blocks of tofu
- 1/2 cup oil
To make the Dipping Sauce
- 1 teaspoon salt
- 1 1/2 cups vinegar
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1/2 teaspoon of pepper
- 4 shallots peeled and chopped
- 2 Thai chili peppers, chopped
- 1/2 cup of pork broth (from simmering pork)
- In a large pot set over medium-high heat, mix pork belly, pork ear and enough water to fill. Add garlic, onions bay leaves, peppercorns and salt. Bring to a boil, and skim the scum that is floating on top.
- Remove from the stove and drain thoroughly, leaving half a cup of liquid. Let cool until it is touchable and then chop the meat.
- Reduce heat, cover and let it simmer for approximately 45 minutes to one hour on the fork.
- Take tofu out of the packing liquid. Wrap the tofu block in towels and weigh it down using the help of a cup or plate for approximately 15 to 20 mins to avoid any excess moisture.
- In a cast-iron pan over high heat, cook oil until it is hot, but not smoking. Add tofu and deep fry at a steady pace, turning the pan as needed to golden brown and crispy.
- Mix pork broth vinegar, soy sauce salt, pepper, and sugar in a large pan set on medium-high heat. Bring the mixture to a boil without stirring for three to five minutes.
- With a slotted spoon, remove the tofu from the pan and drain it on towels. Slice into 1-inch cubes.
- Within a bowl large enough, mix chopped pork pieces, cubes of tofu chili peppers, and shallots. Pour the vinegar dressing over and gently mix in order to evenly distribute.
- Transfer it to the serving plate and garnish with additional chopped chili peppers and shallots.
Want to check more recipe from this category? Check out our Meat recipe page here.